The Diploma in Hotel Management and Catering Technology syllabus at ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai is designed to provide overall knowledge to the students with a strong foundation. Diploma in Hotel Management and Catering Technology faculty at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) specially focus on in-depth learning to relevant subjects. At first semester syllabus of Diploma in Hotel Management and Catering Technology at ICE College of Hotel Management and Catering Technology(ICE-CHMCT), students learn the basics of programme. A strong foundation is very important for comprehensive learning. Diploma in Hotel Management and Catering Technology syllabus at ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai maintains a balance between theoretical knowledge and practical knowledge.
Diploma in Hotel Management and Catering Technology first year students at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) are introduced with core subjects. Then they are encouraged to explore other area for a broader perspective. ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai also provides practical training sessions, workshops, projects, and case studies to enhance student skills. Diploma in Hotel Management and Catering Technology syllabus at ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai is also frequently updated to give industry relevant training and knowledge to students. ICE College of Hotel Management and Catering Technology(ICE-CHMCT) strives to provide a nurturing environment where students can learn new skills. The hands-on training sessions at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) enable Diploma in Hotel Management and Catering Technology students to apply knowledge and skills in a controlled environment and get required experience.
According to syllabus of Diploma in Hotel Management and Catering Technology progress, students learn advanced topics and complex concepts. The Diploma in Hotel Management and Catering Technology curriculum at ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai mainly focuses on analytical and critical thinking. As the Diploma in Hotel Management and Catering Technology course unfolds, students develop several important skills that increases their employability. As per syllabus of Diploma in Hotel Management and Catering Technology at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) also includes real-life projects and internship programs. It helps students critical thinking and gives them real-world experience.
Diploma in Hotel Management and Catering Technology curriculum at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) includes group discussions, guest lectures, case studies, and skill development workshops to enhance the learning experience. The Diploma in Hotel Management and Catering Technology syllabus at ICE College of Hotel Management and Catering Technology(ICE-CHMCT) aims to create well-rounded professionals equipped with the necessary skills and knowledge to succeed in their chosen fields.
Additional curriculum at ICE College of Hotel Management and Catering Technology(ICE-CHMCT)
Note: Given below syllabus is based on the available web sources. Please verify with the ICE College of Hotel Management and Catering Technology(ICE-CHMCT), Navi Mumbai for latest Diploma in Hotel Management and Catering Technology curriculum.
The Diploma in Hotel Management and Catering Technology program is designed to provide students with comprehensive knowledge and practical skills in the field of hospitality management and catering. This program equips individuals with the expertise required to excel in various roles within the hospitality industry, including hotel management, food production, and catering services. The curriculum combines theoretical knowledge with hands-on training to prepare graduates for successful careers in the dynamic world of hospitality and catering.
The purpose of the syllabus is to teach the student according to the level, of course, they are pursuing. In the case of a Diploma in Hotel Management and Catering Technology:
Semesters | Subjects |
Semester I | Basic Front Office Operations |
Basic House Keeping Operations | |
Basic Food and Beverage Service | |
Basic Food Production, Bakery, and Confectionery | |
Food Science | |
General English | |
Business Communication Skills | |
Catering Science 1 | |
Semester II | Accommodation Operations |
Basics of Computer | |
English and Communication | |
Front Office Operations | |
Food Production-I | |
Food and Beverage Service-II | |
Kitchen Operation | |
Housekeeping Operations | |
Semester III | Accommodation Operations-II |
Food Production-II | |
Food and Beverage Service-II | |
Food and Beverage Management | |
Tourism | |
English and French Viva-Voce | |
Semesters IV | Accommodation Operations-III |
Front Office Operations-III | |
Food and Beverage Service-III | |
Hotel Law | |
Principles of Accounting | |
Practicals | Accommodation Operations Lab |
Front Office Operations Lab | |
Food and Beverage Service Lab | |
Food Production and Patisserie Lab |
Projects
Projects
gain a significant amount of focus in the course
since they give teachers the chance to assess students' performance and subject
understanding. The following is a list of some of the most popular projects Diploma in Hotel Management and
Catering Technology:
Here
are some design ideas for a hotel management course with a focus on
(i).
Menu Development and Design: Create a complete menu for a specific type of
restaurant or cuisine. Consider factors such as target audience, prices,
seasonality, and dietary restrictions.
(ii).
Cost Control: Develop strategies to minimize food and beverage costs while
maintaining quality and customer satisfaction
(iii).
Restaurant Concept Development: Designing a unique restaurant concept including
theme, ambiance, and menu offering.
(iv).
Beverage Program Design: Development of a beverage program for a hotel or
restaurant. Create a varied and attractive drinks menu with alcoholic and non-alcoholic
drinks.
(v).
Consider mixology techniques, drink pairing options, and a business case. Food
and Wine
(vi).
Catering and Banqueting Management: Develop a comprehensive management plan for
catering and banqueting operations. Include things like menu planning, event
coordination, budget, staffing, and customer service.
(vii). Restaurant Marketing Campaign: Design an integrated marketing campaign for a restaurant or hotel.
Reference
Books
Here are some of the reference books for the Diploma in Hotel Management and Catering Technology :
Name of Author | Name of Book |
Michael J. O'Fallon and Denney G. Rutherford | Hotel Management and Operations |
Bernard Davis and Andrew Lockwood | Food and Beverage Management |
James A. Bardi | Hotel Front Office Management |
Matt A. Casado and Ahmed Ismail | Housekeeping Management |
Parvinder S. Bali | Food Production Operations |
Dennis R. Lillicrap and John A. Cousins | Food and Beverage Service |
S. K. Bhatnagar | Principles of Hotel Management |
Philip Kotler, John T. Bowen, and James Makens | Marketing for Hospitality and Tourism |
A. K. Bhatia | Principles of Tourism: A Complete Guide |
T. Chandrasekaran | Hotel Engineering and Maintenance |
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